About this recipe:A gorgeous soup full of vitamins and colours for late autumn and early winter. For the pasta, I use whatever type I have on hand in the cupboard!
6 tablespoons olive oil, divided
1 onion, finely chopped
125g white mushrooms, sliced
50g pancetta cubes
2 leeks, finely chopped
2 sticks celery, finely chopped
1 small romaine lettuce, torn into bite size pieces
2 large tomatoes, cubed
1 bunch chopped fresh parsley
3 large courgettes, sliced
2 large handfuls fresh green beans, cut into pieces
70g pasta of your choice
salt and freshly ground pepper to taste
Parmesan cheese to taste
fresh basil to taste
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat 3 tablespoons of oil in a pressure cooker and sauté onions with mushrooms and pancetta for a few minutes. Add leeks, celery, lettuce, tomatoes, parsley, courgettes and green beans; mix well.
Add 1.5 litres of water and bring to the boil. Close cooker and cook until valve hisses, then reduce heat to low and cook for 25 minutes before releasing the pressure.
Once no longer under pressure, open cooker and add pasta; season with salt and pepper and add remaining 3 tablespoons oil. Mix together and simmer over medium heat for 10 minutes more, uncovered, until pasta is tender.
Ladle minestrone into soup bowls and sprinkle with Parmesan cheese and fresh basil before serving.